Table 1. Hue and intensity values of MBA wines added with different types of the preprocessed aronia during alcohol fermentation
Sample1) | Day 0 | Day 1 | Day 2 | Day 3 | Day 4 | Day 5 | Day 6 | Day 7 |
Hue | Control | 1.023±0.0072)a3) | 0.914±0.004b | 0.937±0.011a | 0.786±0.005b | 0.739±0.006b | 0.583±0.015c | 0.578±0.014c | 0.603±0.012c |
A | 0.613±0.005c | 0.930±0.026b | 0.956±0.035a | 0.846±0.013a | 0.834±0.015a | 0.679±0.004a | 0.692±0.017a | 0.670±0.013b |
B | 0.876±0.022b | 1.004±0.003a | 0.938±0.029ab | 0.757±0.013c | 0.730±0.010b | 0.623±0.005b | 0.630±0.007b | 0.674±0.008b |
C | 0.608±0.007c | 0.895±0.010b | 0.903±0.010b | 0.735±0.011c | 0.685±0.014c | 0.678±0.017a | 0.652±0.010b | 0.711±0.016a |
Intensity | Control | 1.192±0.009d | 3.648±0.015d | 4.138±0.025c | 4.450±0.016b | 3.948±0.011c | 3.537±0.014c | 3.325±0.048b | 2.842±0.044c |
A | 5.273±0.094a | 5.950±0.042a | 6.580±0.041a | 6.540±0.013a | 5.602±0.038a | 5.268±0.051a | 4.983±0.068a | 4.725±0.050a |
B | 2.171±0.006c | 3.756±0.012c | 3.870±0.030d | 3.704±0.027d | 3.386±0.008d | 2.904±0.036d | 2.631±0.036c | 2.411±0.015d |
C | 3.593±0.035b | 4.605±0.027b | 4.684±0.036b | 4.387±0.030c | 4.271±0.026b | 3.848±0.011b | 3.294±0.065b | 2.991±0.013b |
Control, Muscat Bailey A (MBA); A, MBA+aronia fruit; b, MBA+aronia extract; C, MBA+aronia powder.
The values were expressed as mean±SD (n=3).
Different letters within the same column indicate significant different (p<0.05).